This is what you want on the snack board this afternoon

Crisp fresh sourdough bread from that small charming French bakery on the corner: perfection if you ask me. Especially with a generous spread of butter (I'll work it off later) and a twist of salt from the Camargue. Unfortunately, I'm so spoiled that I only find the crispy fresh roll tasty on the same day, so when it's still crispy fresh. Luckily, I've found the solution for that.

Pull apart bread, stuffed bread or pull bread is what you want in your life. This insane delicious roll you make from fresh or bread that is a day old. It not only looks super Instagrammable, it's super quick to make and so tasty that you might as well slide two in the oven right away. So do it.

Caprese bread

• 1 large country loaf (my preference is Pain de Campagne)
• a handful of Roma tomatoes, sliced
• a handful of chopped fresh basil
• 2 cloves of garlic, crushed
• a pinch of salt and pepper
• 2 balls of buffalo mozzarella
• balsamic cream
• aluminum foil

1. Preheat the oven to 180 degrees.
2. Put the tomatoes, garlic, basil, pepper, and salt in a bowl and mix everything together.
3. Cut the bread halfway in a diamond pattern.
4. Distribute the tomato mixture over the cuts.
5. Cut the mozzarella into small pieces and distribute it over the bread.
6. Cover the bread with aluminum foil and bake in the oven for ten minutes.
7. Remove the bread from the oven and garnish with the balsamic cream.

Cheesy garlic bread

• 1 large country loaf
• 5 slices of bacon
• 4 cloves of garlic, crushed
• 75 grams of butter
• 2 tbsp parsley
• bag of grated cheese (of your choice)
• salt and pepper
• aluminum foil

1. Mix the butter with the garlic, pepper, salt, and parsley.
2. Cut the bread halfway in a diamond pattern.
3. Spread the butter over the cuts.
4. Cut the bacon into strips and distribute it along with the cheese over the cuts.
5. Cover the bread with aluminum foil and bake in the oven for ten minutes.

Right image: Pinterest